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[Effect of Peracetic Acid Formulation on Hygiene Indicator Bacteria in Cut Salads]
Buren Qiqige1, Taisuke Yone1, Ayaka Nakamura1
1Tokyo University of Marine Science and Technology.
Abstract:
The study aimed to evaluate the effect of peracetic acid formulation (PAA) in the cut salads as a model food with different treatment conditions and observed their effect on the shelf life. This study revealed that at 80 ppm PAA, the standard for use on vegetables, showed a temporary and weak bactericidal effect. Additionally, there was no improvement in the shelf life of the cut salad. In contrast, PAA treatment at 240 ppm significantly reduced and suppressed the growth of hygiene indicator bacteria for 7 days. Moreover, no injured bacteria were produced due to proper sterilization. Based on these findings, it is believed that 240 ppm of PAA is suitable for washing cut salads and effective to improve their shelf life.
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